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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 1.50 kg | German - Vienna1.5 kg Vienna | 37 | 4 | 28.4% | |
| 1.50 kg | German - Munich Light1.5 kg Munich Light | 37 | 6 | 28.4% | |
| 0.33 kg | Flaked Oats0.33 kg Flaked Oats | 33 | 2.2 | 6.2% | |
| 0.33 kg | United Kingdom - Brown0.33 kg Brown | 32 | 65 | 6.2% | |
| 0.27 kg | Torrified Wheat0.27 kg Torrified Wheat | 36 | 2 | 5.1% | |
| 0.27 kg | American - Roasted Barley0.27 kg Roasted Barley | 33 | 300 | 5.1% | |
| 0.27 kg | German - Carafa III0.27 kg Carafa III | 32 | 535 | 5.1% | |
| 0.27 kg | German - Melanoidin0.27 kg Melanoidin | 37 | 25 | 5.1% | |
| 0.30 kg | German - Wheat Malt0.3 kg Wheat Malt | 37 | 2 | 5.7% | |
| 0.25 kg | Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) | 41 | 1 | 4.7% | |
| 5.29 kg / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 20 g | Centennial20 g Centennial Hops | Pellet | 10 | Boil | 60 min | 25.5 | 100% | |
| 20 g / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 20 g | Centennial (Pellet) 20 g Centennial (Pellet) Hops | 25.5 | 100% | |
| 20 g / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Infusion | -- | 69 °C | 60 min | ||
| Temperature | -- | 75 °C | 10 min | ||
|
Starting Mash Thickness:
4 L/kg |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1 each | Whirlfloc Tablet | Fining | Boil | 15 min. | |
| 1 each | Yeast Nutrient | Other | Boil | 15 min. | |
| 1 ml | Spirit Essence Cappuccino | Flavor | Secondary | 0 min. | |
| 1 ml | Spirit Essence Hazelnut | Flavor | Secondary | 0 min. | |
| 8 g | Epson Salt | Water Agt | Primary | 0 min. | |
| 3 g | North Sea Salt | Water Agt | Boil | 0 min. | |
| 8 g | Calicum Chloride | Water Agt | Mash | 0 min. |
| White Labs - Irish Ale Yeast WLP004 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 96 | 28 | 44 | 200 | 100 | 60 |
|
Chloride to sulfate ratio to favour maltiness. Sodium and chloride to be over 100ppm. At least 50 ppm of calcium for yeast health. Mash pH of around 5.5-5.6. This can be tricky with this grain bill depending on the starting pH. A small amount of salt is used to increase chloride without increasing calcium. Salt should not be noticeable on taste. Starting water is Stavanger Roagalnd Profile. |
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| Mash Chemistry and Brewing Water Calculator | |||||
Adjust Spirit Essence additions to taste. Measure and compare in a sample and scale the right amount to fit the full volume.
System Default
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) |
$ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
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